Snack Foods Processing

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Overview

Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging.

The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment.

Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.

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Product Details

  • ISBN-13: 9781566769327
  • Publisher: Taylor & Francis
  • Publication date: 6/1/2001
  • Pages: 639
  • Product dimensions: 6.14 (w) x 9.21 (h) x 1.50 (d)

Table of Contents

THE SNACK FOODS SETTING
Overview, E.W. Lusas
The Snack Industry: History, Domestic and Global Status, J.A. McCarthy

INGREDIENTS AND GENERAL EQUIPMENT
Food Quality of Corn, L.W. Rooney and E.L. Suhendro
Alkaline-Cooked Corn Products, C.M.McDonough, M.H. Gomez, L.W. Rooney, and S.O. Serna-Saldivar
Starches for Snack Foods, D.P. Huang and L.W. Rooney
Oils and Industrial Frying, D.E. Banks and E.W. Lusas
Hot Air Dryers, R. Sunderland

SNACK FOODS PREPARATION AND DEDICATED EQUIPMENT
Potatoes and Potato Chips, W.A. Gould
Use of Dried Potatoes in Snack Foods, V. Hix
Tortilla Chip Processing, S.P. Mehta
Snack Foods from Formers and High-Shear Extruders, O. Burtea
Snack Foods From Cooking Extruders, G. Huber
Perfect Pretzel Production, E.T. Groff
Popcorn Products, C. Cretors
Snack Foods of Animal Origin, P. Bechtel
Rice-Based Snack Foods, S. Lu and T.-C. Lin
Japanese Snack Foods, S. Nagao
Snack Foods of India, S. R. Mudambi and M.V. Rajagopal

OPERATIONS AFTER SHAPING AND DRYING
Snack Food Seasonings, J. Seighman
Snack Seasonings Application, D. E. Hanify
Sensory Evaluation in Snack Foods Development and
Production, D. Jacoby and C. King
Product Protection and Packaging Materials, T. Dunn
Snack Foods Filling and Packaging, C. Kuhr
Evaluation Methods and Quality Control for Snacks, R Waniska

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